BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

126 related articles for article (PubMed ID: 38309897)

  • 1. Contents of ɑ-dicarbonyl compounds in commercial black tea and affected by the processing.
    Zhu H; Niu L; Zhu L; Yuan H; Kilmartin PA; Jiang Y
    Food Res Int; 2024 Feb; 178():113876. PubMed ID: 38309897
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Extending the spectrum of α-dicarbonyl compounds in vivo.
    Henning C; Liehr K; Girndt M; Ulrich C; Glomb MA
    J Biol Chem; 2014 Oct; 289(41):28676-88. PubMed ID: 25164824
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C.
    Zhang W; Poojary MM; Olsen K; Ray CA; Lund MN
    J Agric Food Chem; 2019 Jun; 67(22):6350-6358. PubMed ID: 31083944
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification and quantification of six major α-dicarbonyl process contaminants in high-fructose corn syrup.
    Gensberger S; Mittelmaier S; Glomb MA; Pischetsrieder M
    Anal Bioanal Chem; 2012 Jul; 403(10):2923-31. PubMed ID: 22382856
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Irbesartan treatment does not influence plasma levels of the dicarbonyls methylglyoxal, glyoxal and 3-deoxyglucosone in participants with type 2 diabetes and microalbuminuria: An IRMA2 sub-study.
    Piazza M; Hanssen NMJ; Persson F; Scheijen JL; van de Waarenburg MPH; van Greevenbroek MMJ; Rossing P; Hovind P; Stehouwer CDA; Parving HH; Schalkwijk CG
    Diabet Med; 2021 Sep; 38(9):e14405. PubMed ID: 32961617
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls.
    Maasen K; Scheijen JLJM; Opperhuizen A; Stehouwer CDA; Van Greevenbroek MM; Schalkwijk CG
    Food Chem; 2021 Mar; 339():128063. PubMed ID: 33152865
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Degradation of glucose: reinvestigation of reactive alpha-Dicarbonyl compounds.
    Gobert J; Glomb MA
    J Agric Food Chem; 2009 Sep; 57(18):8591-7. PubMed ID: 19711949
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 3-deoxygalactosone, a "new" 1,2-dicarbonyl compound in milk products.
    Hellwig M; Degen J; Henle T
    J Agric Food Chem; 2010 Oct; 58(19):10752-60. PubMed ID: 20822095
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Analysis of sugar degradation products with α-dicarbonyl structure in carbonated soft drinks by UHPLC-DAD-MS/MS.
    Gensberger S; Glomb MA; Pischetsrieder M
    J Agric Food Chem; 2013 Oct; 61(43):10238-45. PubMed ID: 23452313
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Investigations of Major α-Dicarbonyl Content in U.S. Honey of Different Geographical Origins.
    Nyarko K; Greenlief CM
    Molecules; 2024 Apr; 29(7):. PubMed ID: 38611866
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Widely targeted metabolomics using UPLC-QTRAP-MS/MS reveals chemical changes during the processing of black tea from the cultivar Camellia sinensis (L.) O. Kuntze cv. Huangjinya.
    Zhou J; Fang T; Li W; Jiang Z; Zhou T; Zhang L; Yu Y
    Food Res Int; 2022 Dec; 162(Pt B):112169. PubMed ID: 36461370
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Methylglyoxal-hydroimidazolones (MG-Hs) instead of Nɛ-(carboxymethyl)-l-lysine (CML) is the major advanced glycation end-product during drying process in black tea.
    Zhang W; Zhang B; Ye Y; Zhu H
    Food Chem; 2020 Dec; 333():127499. PubMed ID: 32673957
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Kinetics of α‑dicarbonyl compounds formation in glucose-glutamic acid model of Maillard reaction.
    Zhang L; Sun Y; Pu D; Zhang Y; Sun B; Zhao Z
    Food Sci Nutr; 2021 Jan; 9(1):290-302. PubMed ID: 33473293
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Free, soluble conjugated and insoluble bonded phenolic acids in Keemun black tea: From UPLC-QQQ-MS/MS method development to chemical shifts monitoring during processing.
    Lai G; Cui Y; Granato D; Wen M; Han Z; Zhang L
    Food Res Int; 2022 May; 155():111041. PubMed ID: 35400430
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Formation of 4(5)-methylimidazole and its precursors, α-dicarbonyl compounds, in Maillard model systems.
    Jang HW; Jiang Y; Hengel M; Shibamoto T
    J Agric Food Chem; 2013 Jul; 61(28):6865-72. PubMed ID: 23796138
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Studies on the Formation of Maillard and Caramelization Products from Glucosamine Incubated at 37 °C.
    Hrynets Y; Ndagijimana M; Betti M
    J Agric Food Chem; 2015 Jul; 63(27):6249-61. PubMed ID: 26114422
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
    Kocadağlı T; Gökmen V
    Food Chem; 2016 Nov; 211():892-902. PubMed ID: 27283710
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Higher habitual intake of dietary dicarbonyls is associated with higher corresponding plasma dicarbonyl concentrations and skin autofluorescence: the Maastricht Study.
    Maasen K; Eussen SJPM; Scheijen JLJM; van der Kallen CJH; Dagnelie PC; Opperhuizen A; Stehouwer CDA; van Greevenbroek MMJ; Schalkwijk CG
    Am J Clin Nutr; 2022 Jan; 115(1):34-44. PubMed ID: 34625788
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation of N
    Jiao Y; He J; He Z; Gao D; Qin F; Xie M; Zeng M; Chen J
    Food Res Int; 2019 Jul; 121():738-745. PubMed ID: 31108804
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Detection and quantification of flavoalkaloids in different tea cultivars and during tea processing using UPLC-TOF-MS/MS.
    Zhang P; Wang W; Liu XH; Yang Z; Gaur R; Wang JJ; Ke JP; Bao GH
    Food Chem; 2021 Mar; 339():127864. PubMed ID: 32858385
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.